Paleo Chocolate Tahini Fudge

This delicious Chocolate Tahini Fudge is not only an amazing dessert but also a great snack if you are craving chocolate but don’t want to have a sugar shock afterwards. To be honest, I have never really liked fudge. The first time I tried it, it left me with this sick feeling in my stomach and that overly sweet taste in my mouth. You can imagine why I haven’t had it since.

All the more reason to create my own healthy chocolate fudge. It’s rich chocolate flavor and natural sweetness makes up for the bad memories for sure. These fudgy bites are packed with healthy fats and leave you dreaming for days.

The key to making the perfect chocolate fudge is to get the consistency right.  This was very tricky given the fact that I had only a few ingredients to work with and I have never attempted to make fudge before. You need to find the right balance between the coconut milk, coconut oil, and chocolate. Too much chocolate hardens the fudge and too much coconut oil will leave you with sticky fingers. That being said, you will have to refrigerate the fudge for at least an hour before you know you got the consistency right. Your patience will be rewarded when you bite into these little guys and get the full fudge experience. Trust me, you won’t regret it.

Fair warning though, the coconut milk, and chocolate add a lot of richness to the fudge, so you probably won’t be able to have more than 2-3 pieces at a time even if you want to.

Ingredients:
8oz unsweetened chocolate (100%)
1 cup full-fat coconut milk (unsweetened)
1/2 cup coconut oil
3 medjool dates
2 tbsp Tahini

Method:
Add all ingredients in a small pot and melt over low heat until smooth, about 5-10 minutes. Stir continuously to prevent burning. (NOTE: Make sure to mix everything at the same time e.g. do not add cold coconut milk to warm chocolate.)
Line a square or rectangular baking tin with parchment paper. The size will vary depending on how thick you want the fudge. If you use a larger pan/tin you’ll get a thinner fudge, while with a smaller pan/tin you’ll get thicker fudge. Pour the fudge mixture into the pan/tin and use a spatula to smooth into an even layer.

Refrigerate for about 2-3 hours to cool until fully set. Slice fudge into small squares using a sharp knife. Let fudge sit at room temperature for about 10-15 minutes before enjoying. That way you’ll get the full fudge experience. Store in an airtight container in the fridge for up to two weeks or in the freezer for up to two months. Optional: Add some extra melted tahini on top of the fudge mixture within the first 30 minutes of cooling.